Greek · Dinner
Meatball Stew in Tomato Sauce (Gluten-Free)
Small beef meatballs bound with cooked rice and simmered in a cinnamon-and-oregano-spiced tomato sauce with lemon juice. A rustic Greek stew known as youvarlakia-style keftedes. Served with mashed potato or rice to soak up the sauce.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
535Calories
36.8gProtein
34.9gFat
18.2gCarbs
8.1gSugar
2.3gFiber
681mgSodium
182mgChol
12.1gSat Fat
987mgPotassium
92mgCalcium
4.2mgIron
3.1mcgVitamin B12
16mgVitamin C
gluten-free
low-carb
protein-rich
gluten-free
Instructions
1
Prep
Mince garlic and grate first onion quarter. Chop remaining onion and parsley. Combine beef, rice, grated onion, garlic, parsley, egg, oregano, cinnamon, salt and pepper.
2
Build
Roll mixture into 5–6 walnut-sized meatballs and set on a plate.
3
Sauté
Heat olive oil in a saucepan over medium heat; sauté chopped onion 4–5 minutes until translucent. Add canned tomato, tomato paste, beef stock, bay leaf and sugar.
4
Braise
Lower meatballs into simmering sauce, cover and braise over low heat 20–25 minutes, turning once, until cooked through with no pink inside.
5
Rest
Remove from heat and let rest uncovered for 10 minutes.
6
Plate
Stir in lemon juice, discard bay leaf, scatter parsley over meatballs and sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef ground beef (85% lean)
- 4 tbsp4 tbsp white rice, cooked
- 11 onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp egg
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp ground cinnamon
- salt and black pepper, to taste
- 2 tbsp2 tbsp olive oil
- 11 onion
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 tbsp2 tbsp tomato paste
- 2/3 cup160ml beef stock
- 22 bay leaf
- 1 tsp1 tsp sugar
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
